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About Matt Lewis
Matt Lewis started his chocolate addiction at a very young age. His mother introduced him to the "Chocolate as Dinner" philosophy when he was 7 and "Chocolate as Breakfast" philosophy when he was eight years old (peanut butter was added to this regimen when he was nine to increase his protein intake). Gradually, Matt learned to eat regular meals like other children, but he just recently (and grudgingly) gave up eating brownies for lunch. After graduating from the University of Alabama, Matt moved to New York and worked in the varied worlds of theatre, advertising, and Internet production. After some long years consuming chocolate in a cubicle, Matt decided to leave the world of corporations and conference calls to open Chocolate Bar and author the Chocolate Bar cookbook. He sold Chocolate Bar in 2004 and shortly thereafter opened Baked with Renato Poliafito. Matt currently spends his days indulging in Baked's wide variety of baked goods and spreading the Baked gospel to the masses. Baked currently distributes their granola to specialty stores nationwide, and in fall 2010 will be debuting their Williams Sonoma/Baked brownie mixes across the U.S.
Matt Lewis and Renato Poliafito's debut cookbook, Baked: New Frontiers in Baking, was published to national critical acclaim and raved about across the blogosphere. The book received top nods from NPR, People and Amazon.com, Food and Wine, Bon Appetit and many more. Baked: New Frontiers in Baking was nominated for an IACP award.
Their new book, Baked Explorations, was published in October 2010 and is a tribute to beloved American desserts - treats and baked goods that are regional gems, fading beauties, or family secrets (and a few Baked customer favorites). Some of the stellar recipes included in this volume include: Peanut Butter Banana Cream Pie, Mom's Olive Oil Orange Bundt Cake, The Aunt Sassy (pistachio) Cake, Chocolate Thumb Prints, plus 75 other recipes from breakfast treats to late-night confections. Baked Explorations was named one of the top cookbooks of 2010 by the Washington Post and Amazon.
Matt and Renato have been featured in the New York Times, O Magazine, The Wall Street Journal, Food and Wine, Bon Appetit, People Magazine, and many more. In addition, they have written recipes for Bon Appetit, Food and Wine, Health Magazine and they have appeared on Food TV, MSNBC, Martha, Rachel Ray, the Today Show, and many more.
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In Baked Explorations, Matt Lewis and Renato Poliafito, owners of the acclaimed Baked NYC and Baked Charleston, put a modern spin on America’s most famous sweet treats.
From Mississippi Mud Pie to New York’s Black & White Cookie and the classic Devil’s Food Cake with Angel Frosting, these are the desserts that have been passed down for generations, newly updated with Lewis and Poliafito’s signature tongue-in-cheek style—just like Baked’s most in-demand item, also included here, the Sweet and Salty Brownie.
They may not be your grandma’s treats, but these new renditions of old favorites will have everyone begging for more.
In Baked Elements, the dynamic owners of Baked NYC and Baked Charleston, Matt Lewis and Renato Poliafito, put their favorite flavors to the test with seventy-two all-new recipes featuring ten essential ingredients: peanut butter, lemon and lime, caramel, booze, pumpkin, malted milk powder, cinnamon, cheese, chocolate, and banana.
From outrageous cakes, such as Lacy Panty Cakes with Whiskey Sauce, to unbelievable cookies, such as Lime Tarragon, to bars, milkshakes, pies, brownies, tarts, and more, these sweets are delicious enough to satisfy everyday cravings and special enough to spice up any celebration.
Praised by Deb Perelman, creator of Smitten Kitchen, as “full of the stuff of American bakery-case dreams” and hailed by Serious Eats as “drool-worthy,” this essential tome is filled with infographics, quirky facts, and helpful notes that make baking show-stopping desserts as easy as pie.
Hip. Cool. Fashion-forward. These aren’t adjectives you’d ordinarily think of applying to baked goods.
Think again. Not every baker wants to re-create Grandma’s pound cake or cherry pie. Matt Lewis and Renato Poliafito certainly didn’t, when they left their advertising careers behind, pooled their life savings, and opened their dream bakery, Baked, in Brooklyn, New York, a few years back. The visions that danced in their heads were of other, brand-new kinds of confections . . .
Things like a Malt Ball Cake with Milk Chocolate Frosting, which captures the flavor of their favorite Whoppers candies (and ups the ante with a malted milk ball garnish). Things like spicy Chipotle Cheddar Biscuits that really wake up your taste buds at breakfast time. Things like a Sweet and Salty Cake created expressly for adults who are as salt-craving ?as they are sweet-toothed.
Which is not to say that Lewis and Poliafito sidestep tradition absolutely. Their Chocolate Pie (whose filling uses Ovaltine) pays loving homage to the classic roadside-diner dessert. Their Baked Brownies will wow even the most discriminating brownie connoisseur. And their Chocolate Chip Cookies? Words cannot describe. Whether trendsetting or tried-and-true, every idea in this book is freshly Baked.